Modification of Breakfast Fat Composition Can Modulate Cytokine and Other Inflammatory Mediators in Women: A Randomized Crossover Trial

Abstract

Previous trials have demonstrated that modifying dietary fat composition can influence the production of inflammation-related factors. Additionally, it has been suggested that not only the type of fat, but also the timing of fat intake can impact these factors. Therefore, the objective of the present study was to evaluate the effect of altering breakfast fat composition on inflammatory parameters. A 3-month crossover randomized trial was designed, involving 60 institutionalized women who alternately consumed a breakfast rich in polyunsaturated fatty acids (PUFA) (margarine), monounsaturated fatty acids (MUFA) (virgin olive oil), or saturated fatty acids (SFA) (butter), based on randomization. The following inflammatory markers were evaluated: epidermal growth factor (EGF), interferon (IFN)-α, interleukin (IL)-1α, IL-1β, IL-2, IL-4, IL-6, IL-8, IL-10, monocyte chemoattractant protein-1 (MCP-1), tumor necrosis factor (TNF)-α, C-reactive protein (CRP), and vascular/endothelial growth factor (VEGF). The results showed that the most significant effects were observed with the high-MUFA breakfast, as there was a statistically significant decrease in plasma IL-6 (p = 0.016) and VEGF values (p = 0.035). Other factors, such as IL-1α and CRP, also decreased substantially, but did not reach the statistically significant level. On the other hand, the high-PUFA breakfast induced a significant decrease in EGF levels (p < 0.001), whereas the high-SFA breakfast had no apparent effect on these factors. In conclusion, modifying breakfast fat, particularly by increasing MUFA or PUFA intake, appears to be sufficient for promoting a lower inflammatory marker synthesis profile and may be beneficial in improving cardiovascular complications.

Dietary Assessment for Weight Management and Health Maintenance

“…There is a large quantity of studies that have previously evaluated the impact of dietary fat on human health [4][5][6]; however, the works of this issue confirm that there is still much to learn about the effect of consuming fat on health. The work of Delgado-Alarcón also demonstrated the relevance of breakfast on human health maintenance [7]. Concretely, this work highlighted the fact that a single modification of fat eaten at breakfast was enough to improve the inflammation profile of women.…”

“…This randomized trial evaluated the influence of monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs) and saturated fatty acids (SFAs) on a cluster of cytokines and other inflammation markers. The results obtained by Delgado-Alarcón et al demonstrated that a MUFA-enriched breakfast was the best option for decreasing the synthesis of these markers, an effect that was especially evident for interleukin-6 (Il-6) and vascular/endothelial growth factor (VEGF) [7]. The other work that evaluated the effect of fat on human health was the study conducted by Portela et al [8].…”